The little black berries (pearls) that form on the plant are in fact peppers. When these ornamental peppers fully mature, they turn from black to red. The plant itself was developed in 2006 (I think) and won the AAS that year.

I have used them in my curry paste (east indian) and in my sambal ulek (indonesian hot chili paste) and they add a certain tanginess to it. The Indonesian sambal is both added to the oil when cooking meat, and is also used as a condiment when "dotting" the rice to add flavour before adding your cooked meats to it